]]>We challenged the staff of The Saturday Evening Post to a no-holds-barred cook off of classic holiday dishes. Here are the top four recipes as chosen by our panel of all too willing editors turned tasters.

Lemon Rosemary Chicken

Lemon Rosemary Chicken

(Makes 8 3-ounce servings)

“Thanksgiving for a few? Give the gobbler a break with this simple and flavorful baked chicken recipe. It’s perfect when you’re only feeding part of the clan!” —Elise Lindstrom, Dietitian

Ingredients

1 3-pound chicken

4 sprigs fresh rosemary

Salt (optional)

Pepper

1 tablespoon olive oil

1 small lemon

Directions

1. Preheat oven to 350°F. Chop two sprigs of rosemary and toss in olive oil with pepper and optional salt. Brush oil mixture all over chicken, including inside.
2. Pierce lemon several times with fork then place inside chicken cavity with two whole sprigs of rosemary. Loosely tie bird closed with string.
3. Place chicken in pan, breast down. Bake in preheated oven for 30 minutes, then turn chicken over and cook for another 30 to 35 minutes. Increase temperature to 400° and cook for 20 minutes more.
4. Remove from oven and let stand 10 minutes before serving.

Nutrition Facts

Minnesota Wild Rice Stuffing

Minnesota Wild Rice Stuffing. Photo by Elise Lindstrom.

(Makes 10 ½-cup servings)

“Because my family is from Minnesota, our Christmas always includes this Midwest take on a traditional side dish. Made with long-grain, wild rice, this stuffing will keep you warm even on the coldest winter day.” —Brittany Seaburg, Circulation Coordinator

Ingredients

⅟₂ cup chopped celery

⅟₃ cup chopped onion

3 tablespoons butter or margarine

1 egg

1 ⅟₂ cup chicken broth

1 tablespoon minced fresh parsley

⅛ teaspoon pepper

⅟₄ teaspoon salt (optional)

3 cups torn whole-wheat artisan bread

1 ⅟₂ cups cooked wild rice

Directions

In skillet, sauté celery and onion in butter until tender. In large bowl, combine egg, broth, parsley, pepper, and optional salt. Mix in celery/onion, torn bread, and rice. Spoon mixture into greased 1-1/2-quart baking dish. Cover with foil and bake at 350°F for 20 minutes. Uncover and bake 15 to 20 minutes more or until set.

Nutrition Facts

Pancetta & Parm Brussels Sprouts

Pancetta and Parmesan Brussels Sprouts. Photo by Elise Lindstrom.

(Makes 6 ½-cup servings.)

“My siblings never thought they liked Brussels sprouts—until I introduced them to this recipe last Thanksgiving. Now they want sprouts for Christmas and New Year’s, too!” —Corey Michael Dalton, Associate Editor

Ingredients

1 pound Brussels sprouts, trimmed and halved

⅟₂ teaspoon kosher salt

⅟₄ cup finely chopped pancetta (about 1 ounce)

1 teaspoon olive oil

3 minced garlic cloves

2 tablespoons freshly grated Parmesan cheese

Directions

Boil 2 quarts of water. Add kosher salt and halved Brussels sprouts to water. Boil sprouts for 4 or 5 minutes until bright green. Drain and set aside. In pan, cook pancetta over medium heat until it releases its juices, then add olive oil. Sauté garlic and pancetta in olive oil for several minutes. Add sprouts and cook for 5-6 minutes, stirring often. Serve sprouts with Parmesan cheese sprinkled on top.

Nutrition Facts

Lemon Pound Cake with Raspberry Sauce

Lemon Pound Cake with Raspberry Sauce. Photo by Elise Lindstrom.

(Makes 12 servings.)

“The sweet yet tart flavor of the lemon cake paired with the red raspberry drizzle makes this the perfect dessert for any holiday meal. Add a dollop of whipped cream to really push it over the edge.” —Jeff Slavens, Special Projects Coordinator

Ingredients

1 ⅟₂ cups all-purpose flour

2 teaspoons baking powder

⅟₂ teaspoon kosher salt

1 cup plain Greek yogurt

1 cup sugar

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

⅟₂ teaspoon pure vanilla extract

⅟₂ cup canola oil

12 ounces frozen raspberries

⅟₄ cup sugar

Directions

1. Preheat oven to 350°F. Grease an 8 1/2-inch loaf pan. Sift together flour, baking powder, and salt into medium bowl. In large bowl, whisk together yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk dry ingredients into wet ingredients. With rubber spatula, fold canola oil into batter until all incorporated. Pour batter into prepared pan and bake for 50 minutes or until a toothpick stuck into the center comes out clean. Cool in pan for 10 minutes, then remove from pan and slice.
2. To make raspberry sauce, place raspberries and sugar in saucepan and bring to boil. Pour through sieve to remove seeds. Drizzle sauce over cake slices.

]]>http://www.saturdayeveningpost.com/2011/11/22/health-and-family/food-recipes/house-favorites1.html/feed0Shaved Brussels Sprouts with Frizzled Hamhttp://www.saturdayeveningpost.com/2011/11/18/health-and-family/food-recipes/shaved-brussels-sprouts-frizzled-ham.html
http://www.saturdayeveningpost.com/2011/11/18/health-and-family/food-recipes/shaved-brussels-sprouts-frizzled-ham.html#commentsFri, 18 Nov 2011 16:05:12 +0000http://www.saturdayeveningpost.com/?p=44104Brussels sprouts sometimes get a bad rap. But this delicious and unique recipe will have your family and friends begging for more.

]]>This refreshing twist on the usual steamed or roasted Brussels sprouts makes a scrumptious addition to any holiday meal. The inclusion of orange zest and orange juice really turns the flavor dial up to 11! (Recipe courtesy the National Pork Board.)

Directions

Thinly slice the Brussels sprouts (using a food processor with a thin slicing disk or by hand). Zest the orange, then squeeze 1/4 cup of orange juice. Set Brussels sprouts, orange zest, and orange juice aside.

In a large saucepan or small stockpot over medium heat warm the olive oil. Add the ham and cook, stirring occasionally, until crisped and golden, 3 to 4 minutes. Use a slotted spoon to transfer ham to a plate and set aside.

Add the butter to the pan and melt over medium heat. Add the shallots and cook, stirring occasionally, until almost translucent, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Stir in the Brussels sprouts. Stir in the orange zest and orange juice and cook, stirring occasionally, until Brussels sprouts are tender, about 8 minutes. Remove from the heat and stir in the pine nuts and vinegar. Season with salt and pepper.